| |
BAKED POTATOES AND SPINACH MOLD
|
| Ingredients : |
 |
2 cups heavy cream
|
|
1 cup milk
|
|
10 oz (300 g) emmenthal cheese or similar, grated
|
|
7 oz (200 g) ham (optional) |
|
2 lb 4 oz (1 k) white potatoes, peeled
|
|
1 cup spinach leaves, cut julienne style, cooked
|
|
½ cup mozzarella cheese, shredded
|
|
4 eggs
|
|
Salt
|
|
Pepper
|
|
Nutmeg
|
|
| Preparation: |
|
Combine milk, cream, salt, pepper, nutmeg and eggs in a bowl. Shred potato coarsely and add it immediately to milk and cream mixture, to avoid potato from darkening. Add ham, cheese and spinach. Mix well.
Place mixture into a greased heatproof mold and sprinkle mozzarella cheese on top.
Cook in preheated moderate oven 350°F (180°C) for 1 hour or until set and golden.
|
|
| |
|
8 servings
|
|
|
| |
|
|
|
|
|